First, bust open the stalks of lemongrass slightly with the handle of a knife or wooden spoon.

In a large soup pot, add the lemongrass, grated ginger, the white parts of the onions, the lime juice and veggie broth. Bring to a boil and reduce to a simmer. Simmer for 10 minutes stirring every few minutes.

Then strain out the lemongrass and onions. Then, add the coconut milk, soy sauce, and honey or coconut sugar. Bring back up to a simmer stirring to combine.

Now add the mushrooms and simmer for another 2-3 minutes or until the mushrooms are cooked a bit. Then add the ramen noodles simmer for another minute, then turn off the heat.

Stir until the noodles are soft, but not too soft. Taste and adjust seasoning. Serve immediately with toppings of choice.